Strawberry Ice
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic homemade strawberry sorbet stabilized with gelatin for an incredibly smooth, refreshing texture. This vintage recipe yields a quart of vibrant, fruit-forward frozen dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 5 mins | 6 hours | 1 Quart |
🔪 Key Equipment
- blender
- small bowl
- small saucepan
- electric mixer
- freezer-safe container
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 baskets | Strawberries | fresh, hulled and pureed |
| 1 envelope | Gelatin | unflavored |
| 1 to 2 | Lemons | juiced |
| 1/4 cup | Sugar | granulated |
| 1/2 cup + 2 tbsp | Water | divided |
Instructions
Step 1: Prepare the Base
- Wash, hull, and puree the 3 baskets fresh strawberries in a blender until smooth.
- In a small bowl, sprinkle the 1 envelope unflavored gelatin over the juice of 1 to 2 lemons and let stand for 5 minutes to soften.
Step 2: Create the Syrup
- In a small saucepan, combine 1/4 cup sugar and 1/2 cup plus 2 tablespoons water. Bring to a boil and cook for 5 minutes to create a simple syrup.
- Remove from heat, stir in the softened gelatin mixture until completely dissolved, and allow to cool to room temperature.
Step 3: Freeze and Aerate
- Stir the cooled syrup into the strawberry puree until well combined.
- Pour into a freezer-safe container and freeze until solid, about 4-6 hours.
- Break the frozen block into chunks and beat with an electric mixer until smooth and fluffy, then return to the freezer until firm.
💡 Make-Ahead & Storage: This sorbet can be stored in the freezer for up to 2 weeks; for best texture, let it sit at room temperature for 5 minutes before serving.
Original Recipe Scan
